Project Description

Charlotte potato gratin
by Pierre Sang Boyer

For 4 people
Prep time: 10 minutes
Cook time: 30 minutes


  • 600 g Charlotte potatoes
  • 2 cloves of chopped garlic
  • 20 cl single cream
  • 20 cl milk
  • Olive oil
  • Salt & pepper
  • Thyme & bay leaf


Place the ingredients in a pot and bring to the boil. Add salt to taste.
Then, peel and slice the potatoes. Do not wash them as it’s essential to retain their natural starch. Add to the cream mix.
Bring the liquid back to the boil, then cook in the oven for 20 minutes at 170°C.
Check that the potatoes are cooked using the point of a sharp knife.
Serve hot.